Let me illustrate with some chickens. At about 1:30 p.m., I placed 4 chickens in a roaster pan, sprinkled them with a little salt, and went off to do other things. I allowed them to cook at 350 F degrees, for about 4 hours, or until the juices ran clear. (I do turn them in the pan, 180 degrees, about 1/2 way through because 1/2 of the chicken is touching the inside edge of the roaster pan and this helps the chickens cook more evenly.) I like to cook them just until they reach their safe temp. because I find the meat to be very tender and juicy, and still full of flavor.
This does not mean you must go purchase a roaster pan or that you have to cook 4 chickens. Use a crock-pot, roast them in the oven, do rotisserie, or load up the grill. Also, if you want to do only 2 chickens, or 3, or 6, the point is to use whatever method you like, to prepare however many chickens you want, so that you can skip cooking chicken some time in the future.
Once my chickens were cooked, I removed 3 of them to cool and cut up the 4th for supper. I prepared boxed stuffing, canned corn, and fresh strawberries, and supper was on the table in about 10 minutes. It didn't get an A+ for being a perfectly healthy meal, but it was economical, fast, tasty, and still much healthier than eating out.
Think you can do this? I know you can!Thanks for stopping by,